Likes to eatPureSteamedFish?Can you makeSteamed Fish?Here are seven tips for making steamed fish, why not give them a try.

Tip one: The weight of the fish should be about 600 grams. This size looks good on the plate and makes it easier to control cooking time.

Tip two: When cleaning the fish, you can cut the backboneSpinefrom the belly (use the back of the knife to saw through), to prevent the fish from deforming after steaming due to bone contraction. However, if your skills are not very proficient, it's okay not to do this.Clean the fish thoroughly and spread a bit ofPork Fat(or use vegetable oil as a substitute). Then, sprinkle a little white wine (you can also try using spirits for a new flavor).

Tip three: Mix about 50 grams of meat paste with someSoy Sauce, sesame oil, salt,Ginger, and mushroom powder. Place it in the fish's belly to enhance its taste and make the body look full.Tip four: Use a large piece of ginger, cut into thin strands, and cut the white part of an onion (about the same length as the ginger) and arrange them on the plate before placing the fish inside. Sprinkle more ginger and onion slices over the fish.Tip five: Make sure to put the fish in the steamer only when the water is boiling (never steam with cold water).

Many tips for clear steamed dishes involve adding ingredients after the water starts boiling.

Tip six: Steam for 6-7 minutes and then turn off the heat.(Cooking time is a crucial secret.)

Tip seven: After turning off the heat, don't lift the lid. Leave the fish in the pot to absorb residual heat for 5-8 more minutes before taking it out.

Then, pour the sauce (soy sauce,Vinegar, vegetable oil, and a little salt or none) over the fish, garnish with cilantro, and serve immediately.vinegar, a little clear oil and minimal salt (or none) to coat the fish completely (do not add monosodium glutamate), for a fresh and delicate taste), then randomly arrange some coriander sprigs, for a light and tender taste), then randomly place a fewon top before serving.to be served and eaten.